Earl's Restaurants (Whistler) Ltd - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	October 20, 2009
Number of critical violations:	0
Number of non-critical violations:	4
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: 1)Observed a box of bread being stored in the raw sea food/raw food freezer. 2) Line coolers are not equipped with a thermometer. Corrective Action: 1)Store all ready to eat foods away from the raw meats. 2) All refrigeration, freezing and hot holding units must be equipped with the accurate thermometers.
113	Improper Sanitary Facilities Observation: Hand washing station in the back room is not accessible and does not have the paper towels available. The food handlers are using another hand washing station near the dishwasher. Corrective Action: The hand washing sink in this room must be made accessible and provided with the paper towels.
116	Improper Construction / Maintenance of Establishment Observation: a)The oven in the back room is not provided with the exhaust hood. The ceiling tiles above the oven are staining with smoke and grease. b) The walk in cooler floor is rough and not easy to clean. Corrective Action: According to the chef, this facility is in the process of getting a new oven installed. The new oven is planned to be installed underneath the existing vent hood. The existing oven will be decommissioned once the new one is installed. Please be advised that any future alteration/renovation of the facility will need a health approval before starting the construction/renovation job. b) Walk in cooler floor needs to be lined with a smooth, non absorbent and easily cleanable surface. Target completion date 30 Nov, 2009.
118	Other (Specify) Observation: a)Dry storage containers are being stored underneath the table in vicinity of food sink. These containers are properly covered but have splash marks on the covers. b) Temperature records reveals that the immediate corrective actions are not being taken even when equipment temperature fails to meet the critical temperature limits. e.g Line cooler # 2 had consistently been above 40 Degree Fahrenheit limit for about a week. c) Temperature records are not being maintained for the hot holding units. Corrective Action: a)Keep these containers away from the sink to avoid any potential water splash going into the food. b) Please ensure that the employees are aware that an immediate corrective action/ investigation is needed whenever the critical temperature limits are not met. The corrective actions must also be documented on the temperature logs. c) Start recording temperatures for the hot holding units.

Comments:

Other items discussed/observed at the time of this inspection:
1. Some of the line cooler inserts are overfilled with the food. The operator is advised to keep the levels of food in the inserts below 1/2 and to keep the inserts covered whenever not in use.
2.All the soups/gravies with advanced preparation step are being cooled down in ice baths and the cooling rates are being verified.
3. All the dishwashers are adequately sanitizing.
4. The wiping clothes are being stored in the sanitizer solution in the front food preparation area. Please ensure that the same procedure is followed in the food handling area in the back.
5. One of the ice scoops in the bar is stored inside the ice. Please ensure that all the employees are aware of the correct way to store the ice scoop.